Bird Flu Virus Found To Survive in Some Cheeses, Study Warns
Summary
A study from Cornell University found that the bird flu virus, known as H5N1, can survive in certain raw milk cheeses for months, even after the aging process. Highly acidic cheeses like feta, however, do not show traces of the virus, suggesting acidity helps in keeping the cheese safe from the virus.Key Facts
- Bird flu virus can persist in some raw milk cheeses for up to 120 days.
- Cheeses with a high acidic level, like feta, do not have traces of the virus.
- The study involved the H5N1 strain of bird flu.
- Researchers noted infection risk from raw milk, not observed with cheese.
- The acidity level (pH) below 5 in cheeses prevents virus survival.
- Maintaining a pH of 5 or lower in cheese can reduce virus risks.
- Experts suggest testing or sub-pasteurizing milk to minimize contamination.
- The CDC warns against drinking raw milk with the H5N1 virus for immunity.
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